| 1 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDHCA2Y48581-HOTEL & FRONT OFFICE OPERATION | 100 | 70 | 30 | 1 |
| GDHCA2Y48582-HOTEL MAINTENANCE | 100 | 70 | 30 | 2 |
| GDHCA2Y48583-CAREER DEVELOPMENT IN CULINARY | 100 | 70 | 30 | 3 |
| GDHCA2Y48584-KITCHEN EQUIPMENTS | 100 | 70 | 30 | 4 |
| GDHCA2Y48585-CULINARY TECHNIQUES | 100 | 70 | 30 | 5 |
| GDHCA2Y48586-CULINARY SKILLS | 100 | 70 | 30 | 6 |
| 2 |
| Subject | Total Marks | Theory Marks | Practical Marks | Sequence No |
| GDHCA2Y48581-FOOD SCIENCE AND NUTRITION | 100 | 70 | 30 | 1 |
| GDHCA2Y48582-FOOD SAFETY AND QUALITY AUDITING | 100 | 70 | 30 | 2 |
| GDHCA2Y48583-FOOD & BEVERAGE PRODUCTION & SERVICE | 100 | 70 | 30 | 3 |
| GDHCA2Y48584-FOOD SAFETY IN MANUFACTURING, RETAIL AND CATERING | 100 | 70 | 30 | 4 |
| GDHCA2Y48585-ROOM SERVICE MANAGEMENT | 100 | 70 | 30 | 5 |
| GDHCA2Y48586-INSTITUTIONAL FOOD ADMINISTRATION | 100 | 70 | 30 | 6 |